Many thanks to Doc-D who originally posted this:

Categories: Meat, Beef, Pork, Russian, Ethnic, Main dish
Yield: 1 batch

Dough:
2 ea Eggs
2/3 c Water
1 tb Sunflower oil
1/2 ts Salt
3 1/2 c All-purpose flour

Filling:
1 ea Onion grated fine
1/2 lb Pork ground
1/2 lb Beef ground
Salt & pepper to taste

Dough:
Combine eggs, water, oil, salt & 1/2 of flour in a food processor.
Add remaining flour then process until a smooth dough forms.
Turn out onto a lightly floured surface.
Knead for about 5-6 mins.r until no longer sticky.
Wrap in plastic wrap then allow to rest for 30 mins.
Dough can be refrigerated or frozen at this point until ready to roll.

Filling:
Combine onion, meats, salt and pepper until thoroughly mixed.

Cut dough into 8 equal pieces.
Keep remainder covered while you roll 1 piece of dough into a finger-width cylinder.
Cut this into 10 pieces.
Roll each piece into a 2″ circle.
Spread 1 ts of filling on circle almost to edges.
Pick up circle then fold to create a 1/2-moon.
Pinch the edges together as you make sure no trapped air is in them.
Place on a parchment-lined baking sheet.
Put a large pot of salted water on to boil.
Once you have made 10 pelmeni then drop them into boiling water.
When they float to surfaceyou will boil for another 1-2 mins.
Remove from water with a slotted spoon.
Repeat with remaining dough & filling.
Serve boiled dumplings with melted butter & sour cream.
After boiling your pelmeni can also be sauteed in butter with chopped onions until lightly brown.

ORIGIN: Dr. Nadzhezda Kuprova, Roistov-Russia, circa 1999